20 oz Rib-Eye Steaks Over Risotto

Add sliced onion, ½ tsp sugar, and a pinch of salt and pepper to pan. Cook, tossing occasionally, until soft and browned, about 10 minutes. Increase heat to medium high. Stir in tomatoes, vinegar, and ⅓ cup water. Simmer until jammy, 3-5 minutes. Season with salt and pepper. Transfer to a small bowl and cover. Wipe out pan.

Meanwhile, pour 3 cups water into a medium microwave-safe bowl. Microwave on high until warm, about 1 minute. Heat a large drizzle of olive oil in another large pan over medium heat. Add minced onion and cook, tossing, until just softened, 2-3 minutes. Stir in rice and a few big pinches of salt; cook until translucent, about 1 minute.

Stir stock concentrates and ⅓ cup warm water into pan with rice. Simmer, stirring, until liquid is mostly absorbed. Add more warm water to pan ⅓ cup at a time, allowing rice to absorb most of the water before adding more and stirring after each addition. Continue until rice is al dente, about 25 minutes (you may not use all of the water). Season with salt and pepper.

Around the time that rice has cooked 10 minutes, pat steaks dry with a paper towel. Season all over with salt and pepper. Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add steaks and cook to desired doneness, 3-5 minutes per side. Transfer to a cutting board to rest. Remove risotto from heat and stir in Parmesan, 2 TBSP butter, and 1 tsp peppercorns (use more to taste). Season with salt.